Wednesday, February 4, 2009
Growing up I hated meatloaf (sorry, Mom). I've talked to several people who feel the same way. This is why I was shocked when my mouth was watering as I watched an episode of Easy Entertaining with Michael Chiarello.
This was a delicious and easy dinner! I took the "prep work" out of my actual dinner time by following the first few steps in the recipe to create my "mini loaves" before I left for work this morning. I changed the original recipe slightly. Mostly because I didn't have any fresh Parmesan cheese and I decided a sweeter topping might be more our tastes. I highly recommend this recipe to those who have been turned off by meatloaf of the past. :)
Adapted from Italian Meatloaf Recipe courtesy Michael Chiarello on Food Network
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
1 large egg (original calls for 2)
3/4 cup bread crumbs (I used Italian seasoned)
1 cup grated Parmesan (I omitted)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (my addition)
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon sea salt or regular table salt (I used almost 2 teaspoons since I omitted the Parmesan)
1/2 teaspoon freshly ground black pepper
3/4 cup ketchup mixed with 1/4 cup brown sugar + 1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the sauce topping. Separate the meat mixture into 4 equal “mini loafs” or one large loaf shape on an oiled oven tray or baking dish. Top with sauce topping (recipe above) making sure to spread evenly over the top.
Bake for approximately 35-45 minutes for mini loaves or 50 to 60 minutes for large size loaf or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.